Mediterranean Tofu Ragout

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	237ml	Cubed firm tofu - pressed or pre-froze
1/2 cup	31g / 1.1oz	Thinly-sliced red onion
1/2 cup	118ml	Quartered crimini or shiitake mushrooms
2 tablespoons	30ml	Slivered garlic
1 cup	237ml	Quartered artichoke hearts
		(cooked fresh, frozen, or canned - but NOT marinated)
1 1/2 cups	355ml	Fresh or canned diced tomatoes in juice
1 tablespoon	15ml	Drained capers
1/4 cup	59ml	Pitted and halved Nicoise, Kalamata,
		Or other oil-cured olives
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Steamed basmati or jasmine rice
		Freshly-grated Parmesan
		Basil sprigs

Recipe Instructions

Heat 2 tablespoons of olive oil in a wok or non-stick skillet and gently stir fry the tofu until golden brown. Remove and set aside.

Heat the remaining oil and add the onions, mushrooms and garlic and saute until crisp-tender and lightly colored. Add the artichokes, tomatoes, capers and olives and cook for 3 to 4 minutes until flavors come together. Correct seasoning with salt and pepper. Carefully stir in tofu and serve immediately with steamed rice, freshly-grated Parmesan and fresh basil.

This recipe yields 4 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9645 broadcast 09-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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